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Rice Croquettes

Rice croquettes are fried balls of rice, sugar, milk, eggs, and breadcrumbs, served with a currant jelly and sherry sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Croquettes

Ingredients

Directions

Make the rice base

  1. Boil rice with water and salt until tender.

  2. Add sugar and milk, then boil until thick.

Shape and coat

  1. Stir in eggs and roll mixture in sifted bread crumbs.

Make the sauce and serve

  1. For the sauce, boil currant jelly and sherry wine until slightly thickened.

  2. Pour the sauce over the croquettes and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Currant + sherrytop 11% of all pairs
    Smell alikemoderate
    Cooked together393 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Provides starch and bulk, giving the mixture body once it cooks and thickens.
Milk
Adds moisture and creaminess, and thickens with the rice as it boils down.
Eggs
Bind the mixture so it holds together when shaped and rolled.
Sugar
Adds sweetness to the rice mixture.
Sifted bread crumbs
Form a dry coating that gives the croquettes an outer layer.
Currant jelly
Sweetens and thickens the sauce, adding fruity tartness.

The step that matters

Boil the rice and milk until thick. Milk scorches easily on the bottom of the pan, and rice starch only thickens fully when the mixture is cooked through. Stirring keeps it smooth and prevents lumps or burnt flavor.

Swap the currant

How well each one fits the dish's main ingredients (rice, sugar, milk, egg, bread, sherry, wine):

  1. Vanillafits better
  2. Figfits better
  3. Applefits better
  4. Currantthe original

Fit is the average pairing score against rice, sugar, milk, egg, bread, sherry, wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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